Hungarian Bread Pudding

Chop 1/2 cup of suet. Mix with 1/2 loaf of stale bread that has been
soaked and pressed dry. Add 1 cup of chopped apples, 1 cup of sugar,
1/2 cup of chopped raisins and nuts. Sprinkle with cinnamon, nutmeg
and grated lemon peel; then mix with the yolks of 4 eggs and the
whites beaten stiff. Put in a well-buttered pudding-dish, and let bake
until done. Serve hot with wine sauce.

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German Prune Pudding

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece
of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water;
press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves
and allspice. Add flour sifted with a teaspoonful of baking-powder.
Make into a large roll; place in the centre of the prunes; cover with
brown sugar and a tablespoonful of molasses and put in the oven to
bake until done. Serve hot or cold.

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Norwegian Fish Pudding

Remove the bones from a large cooked fish and chop to a fine mince.
Mix with 2 beaten eggs, 2 tablespoonfuls of cream, 1 tablespoonful of
butter, season with salt, black pepper and 1/4 teaspoonful of paprica.
Beat well together with some bread-crumbs; fill a mold with the
pudding and let steam one hour; then boil the sauce in which the fish
was cooked, add 1 tablespoonful of butter, chopped parsley and chopped
onion. Season highly; boil and serve with the pudding.

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Vienna Noodle Pudding

Boil some fine noodles in salted water for ten minutes; let drain.
Beat the yolks of 5 eggs with 1 cup of pulverized sugar and mix with
the noodles. Add 1/2 cup of raisins, 1/2 cup of pounded almonds, a
pinch of cinnamon and the whites of the eggs beaten to a froth. Put in
a well-buttered pudding-dish and bake until brown. Serve hot with
lemon sauce.

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Bavarian Pear Pudding

Soak 1/2 loaf of bread and press dry. Mix with 1/2 pound of chopped
suet; add a teaspoonful of salt, 1 cup of sugar, 2 eggs and the grated
peel of a lemon, a pinch of cinnamon, cloves and allspice. Add some
sifted flour; mix well, and form into a large ball. Then peel 1 quart
of pears. Cut in half, and lay in a large saucepan a layer of pears;
sprinkle with sugar, cinnamon and grated lemon peel. Lay in the
pudding; cover with a layer of pears and pour over all 3
tablespoonfuls of syrup. Fill with cold water and boil half an hour;
then bake three hours and serve hot.

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Turkish Pudding

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2
ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful
of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all
well together and turn into a mold and stand on ice until cold.
Sprinkle with chopped nuts. Serve with whipped cream.

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